The Pioneer Woman Tasty Kitchen
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Deconstructed Banana Cream “Pie”

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Level: Easy

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Description

This is a dairy-free, wheat-free version of my most favorite dessert ever. I took all that was essential to banana cream pie, and turned it into a delicious 10 minute dessert that I can eat and still feel good after.

Ingredients

  • 1 can (14 Oz. Size) Full Fat Coconut Milk, Left In The Fridge Overnight
  • 1 Tablespoon Honey
  • 1 pinch Fresh Ground Nutmeg
  • ½ cups Mixed Nuts
  • 1 Tablespoon Butter
  • 1 pinch Salt
  • ½ teaspoons Coconut Palm Sugar (or Brown Sugar Is Fine Too)
  • 1 whole Large Banana

Preparation

Make sure to chill your can of coconut milk in the refrigerator overnight before you start this.

When you open the can of coconut milk there will be a layer of thickened cream on the top. Skim just the thick layer of cream off the top and into a bowl. Reserve the rest of the can of milk for something else (like your morning smoothie). Whisk the honey and ground nutmeg into the coconut cream until it’s foamy and entirely incorporated. Set the bowl in the freezer to keep firm and whipped while you make the rest.

In a small frying pan add the nuts and toast them over medium-high heat. Once they become fragrant add the butter, salt and sugar. Toss gently and remove from heat. I let the nuts cool then chopped them up, but chipping is optional. Sometimes I like to keep them whole.

Peel then slice the banana in the bottom of a bowl, pour the chilled cream over the top and sprinkle with the nuts. Enjoy immediately.

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